How to Make Lemon Poppy Seed Ricotta Cookies with Glaze

If you’re wondering how to make lemon poppy seed ricotta cookies with glaze, I’ve got a super easy recipe you’re going to love.

Okay, lemon lovers. Let me tell you about a delicious cookie recipe that checks all the boxes. Soft? Yep. Zesty? Totally. Moist and fluffy? You know it.

These lemon poppy seed ricotta cookies with glaze are everything I want in a treat. They’ve got that cake-like texture that makes them feel special. Plus, that fresh lemon zest really wakes everything up.

Let’s make some!

Ingredients You’ll Need for Lemon Ricotta Poppy Seed Cookies with Glaze

Nothing fancy here—just good stuff that comes together in the best way.

For the lemon poppy seed cookie dough:

• 1 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs (make sure they’re at room temperature!)
• 1 cup whole milk ricotta cheese (the secret ingredient) 
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract (you could also do 1 teaspoon of vanilla and 1 teaspoon of almond extract)
• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon salt
• Extra lemon zest (from fresh lemons) and poppy seeds for garnish

For the sweet lemon glaze:

• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 2 tablespoons fresh lemon juice
  

Let’s Make the Dough

Start by creaming the softened butter and granulated sugar. Give it four full minutes—don’t rush it. The butter should look light and fluffy. Scrape down the sides of the bowl a couple times as you go.

Now add the eggs, one at a time. Beat for a minute after each. It helps if they’re at room temp—they mix in way better.

Next comes the creamy ricotta cheese, lemon zest, and vanilla extract. Stir that in until it’s just combined. Don’t overmix it. That ricotta is the secret to fluffy cookies with a moist, cake-like texture. Seriously. It’s magic.

Dry Ingredients Time

In a separate large bowl, whisk together the flour, poppy seeds, baking powder, and salt. Just a quick whisk to blend everything.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Scrape down the sides if things get sticky. Mix just until everything comes together.

Now cover the bowl with plastic wrap and pop it in the fridge. For best results, refrigerator them for at least an hour. This helps the dough firm up and hold its shape while baking.

Baking These Soft Lemon Poppy Seed Cookies

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

Use a cookie scoop to portion the dough. I like to use a ⅓ cup scoop for that bakery-style look. Roll the dough gently into a ball and place it on the baking sheet. Press it down just a little. Not too flat—we want thick cookies with that soft middle. Space them out by about two inches.

Bake for 9 to 11 minutes. They should look set on top, not shiny. You’ll know they’re done when they look soft but not wet.

Let them cool on the pan for five minutes, then transfer to a wire rack. Let them cool completely on the cooling rack—about 20 minutes—before adding the glaze for that fresh lemon flavor.

That Creamy Lemon Glaze

While the cookies cool, grab a medium bowl. Beat the softened cream cheese until smooth. Add the powdered sugar and beat again. Pour in the lemon juice and mix for another minute.

Use a spoon to gently spread the glaze on each cookie. You don’t need much—just enough to coat the top. Sprinkle a little lemon zest and poppy seeds on top if you want them to look extra cute.

Want Crumbl-Style Bakery Cookies?

If you’re into those big, thick cookies like you see in bakeries, this dough works great. Scoop ⅓ cup of dough, roll it into a ball, and place it on the parchment paper. Just press it gently—don’t flatten it.

These cookies puff up beautifully. You’ll get that fluffy cookie bite every time. The edges stay soft, and the inside? So moist, thanks to the ricotta. You won’t believe how good they are.

Let’s Talk Flavor and Texture

The fresh lemon zest shines through in every bite. It’s bright but not too much. Just enough to give the cookies that fresh, sunny flavor.

The poppy seeds add a little crunch and contrast. And the glaze? It pulls everything together with a creamy, citrusy finish.

What I love most is the cake-like texture. These cookies aren’t chewy or crispy. They’re soft, fluffy, and a little rich without being heavy.

Time to Be a Doer

Look, I know how easy it is to pin recipes and never make them. But trust me—this one’s worth it. You probably have most of the ingredients on hand already. And once you taste that first bite, you’ll want to bake another batch.

So go preheat your oven. Zest that lemon. Scoop that dough. You’ve got this. And your kitchen is about to smell amazing.

These lemony ricotta cookies are so pretty too!

Store any leftover dough or iced cookies in an airtight container in the refrigerator. 

These lemon poppy seed ricotta cookies are perfect for spring gatherings, holidays, or just because you need a sweet treat after dinner. The whole family will love them. I love lemon desserts and I think this lemon ricotta cookies recipe is a keeper! I hope you love it as much as I do. 

Here’s to all things lemon,

Anna Sue